Crustless Eggplant & Potato Mini Quiches

These soft, mild-flavored mini quiches are packed with eggplant and potatoes, making them a nutritious, easy-to-eat option for little ones (and adults too!). Perfect for a quick weeknight meal or meal prep, they cook up fast and have a fluffy texture with just the right amount of heartiness.

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Recipe

Servings: 12 mini quiches

Calories per Serving: ~60 kcal

Total Time: 30 minutes

Crustless Eggplant & Potato Mini Quiches

Ingredients:

• 1 medium eggplant, peeled and finely diced

• 1 medium potato, peeled and grated or finely diced

• 4 eggs

• ½ cup milk or cream

• ½ cup shredded cheese (optional, mild like mozzarella)

• 1 tbsp butter

• ½ tsp garlic powder

• ½ tsp salt

• ¼ tsp black pepper

• 1-2 tbsp almond flour or regular flour (to help thicken)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a muffin tin or use silicone liners for easy removal.

2. Cook the veggies: Heat butter in a pan over medium heat. Sauté the eggplant and potato until soft and lightly browned (about 7-10 minutes). If using grated potato, cook for just 5 minutes to remove excess moisture. Let cool slightly.

3. Prepare the egg mixture: In a bowl, whisk together the eggs, milk, cheese (if using), garlic powder, salt, and black pepper.

4. Thicken the mixture: Stir in 1-2 tablespoons of almond flour or regular flour to help absorb excess moisture and ensure a fluffy texture.

5. Combine: Add the cooked eggplant and potato to the egg mixture and stir well.

6. Bake: Pour the mixture into the prepared muffin tin, filling each cup about ¾ full. Bake for 15-20 minutes or until the centers are set.

7. Cool & serve: Let them cool for a few minutes before removing from the tin. Serve warm!

Nutritional Value (Per Mini Quiche):

• Calories: ~60 kcal

• Protein: ~3g

• Carbohydrates: ~5g

  • Fiber: ~1g

  • Sugar: ~1g

• Fats: ~3.5g

  • Saturated Fat: ~1.5g

  • Unsaturated Fat: ~2g

• Cholesterol: ~60mg

• Sodium: ~120mg

• Calcium: ~40mg

• Iron: ~0.5mg

Storage & Reheating Instructions:

• Refrigerator: Store in an airtight container for up to 3 days.

• Freezer: Wrap individually and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for 10 minutes or microwave for 30-45 seconds.

These soft-textured, bite-sized quiches make a great quick meal for toddlers and babies, and they’re easy to grab for busy parents too!

Ingredients

Cook the veggies

Cook the Veggies

Prepare the egg mixture

Prepare the egg mixture

Combine

Thicken the mixture

Mix

Bake

Bake

Cool & serve

Cool & serve

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Prompt

This totally started as a "I got nothing in the fridge, help me" kind of prompt. I opened the fridge and saw a pack of hotdogs. I asked ChatGPT:

I need an idea for recipe for dinner. I have one pack of Hebrew hotdogs

It gave me a not so appetizing suggestion:

How about Hot Dog Fried Rice? It’s quick, easy, and a great way to use up ingredients you already have.

Hot Dog Fried Rice

Ingredients:

• 1 pack Hebrew hot dogs, sliced into coins

• 2 cups cooked rice (preferably day-old)

• 2 eggs

• 1 small onion, diced (or skip if your picky eaters won’t like it)

• 1 carrot, diced (or other veggies your family likes)

• 2 tbsp butter

• 2 tbsp coconut aminos or soy sauce (or to taste)

• 1 tsp garlic powder

• ½ tsp black pepper

• ½ tsp paprika (optional)

Instructions:

1. Heat 1 tbsp butter in a large pan or wok over medium-high heat. Add the hot dog slices and cook until slightly crispy. Remove and set aside.

2. Add the remaining butter to the pan and sauté onions and carrots until softened.

3. Push the veggies to the side and scramble the eggs in the same pan.

4. Add the rice, stirring well to break up any clumps. Mix in the hot dogs.

5. Season with coconut aminos, garlic powder, black pepper, and paprika. Stir-fry for a few more minutes until everything is well combined and heated through.

6. Serve hot!

It’s a fun twist on fried rice, and the hot dogs give it a smoky, savory flavor. Let me know if you want a different direction!

This seemed gross and messy to make. I asked:

Other ideas?

And it suggested the following:

Here are a few more ideas using your pack of Hebrew hot dogs:

1. Hot Dog Hash

A simple skillet meal with crispy potatoes and hot dogs.

• Dice potatoes and pan-fry them in butter until golden.

• Add sliced hot dogs and cook until browned.

• Toss in any veggies you have (peppers, onions, etc.).

• Season with salt, pepper, and garlic powder.

• Optional: Top with a fried egg (not runny, of course).

2. Hot Dog Quesadillas

A quick, fun twist on quesadillas.

• Slice hot dogs and pan-fry them.

• Spread them over a tortilla with shredded cheese (or skip if your picky eaters prefer).

• Add a second tortilla on top and cook in a buttered pan until crispy.

• Serve with sour cream or a simple salsa.

3. BBQ Hot Dog & Potato Bake

A baked dish with a smoky-sweet kick.

• Slice hot dogs and mix with diced potatoes.

• Toss with BBQ sauce (or ketchup + Worcestershire).

• Bake at 400°F until potatoes are tender and edges are crispy.

4. Hot Dog & Rice Casserole

A comforting, oven-baked dish.

• Mix cooked rice with sliced hot dogs, a little butter, and broth.

• Stir in some veggies if you have them.

• Bake at 375°F until warmed through.

Would any of these work for you? Or do you want something else entirely?

This was absolutely not what I was looking for. And I still had those sad looking eggplants in my fridge, so I asked:

I also have 2 eggplants

It gave me the following idea:

You could make Hot Dog & Eggplant Stir-Fry—a quick and flavorful dish that balances the smoky hot dogs with tender eggplant.

Hot Dog & Eggplant Stir-Fry

Ingredients:

• 1 pack Hebrew hot dogs, sliced

• 2 eggplants, diced

• 2 tbsp butter

• 2 cloves garlic, minced (or ½ tsp garlic powder)

• 1 tbsp coconut aminos or soy sauce

• 1 tsp paprika (optional, for a smoky kick)

• ½ tsp black pepper

• ½ tsp salt (adjust to taste)

Instructions:

1. Heat 1 tbsp butter in a pan over medium-high heat. Add sliced hot dogs and cook until browned. Remove and set aside.

2. Add the remaining butter to the pan and sauté the eggplant until soft and golden. (If it absorbs too much butter, you can add a splash of water to help it cook.)

3. Add garlic and stir for 30 seconds.

4. Return the hot dogs to the pan, then stir in coconut aminos, paprika, black pepper, and salt. Cook for another 2-3 minutes, stirring well.

5. Serve as is or over rice for a heartier meal.

Would you like a different type of dish, maybe something baked or a pasta option?

OK gross, and the more I see the words hot dogs, the less I want to cook with them. So I asked ChatGPT:

Ok let's forget about the hotdogs for a sec. Any eggplant mini quiches ideas that would be picky eaters friendly?

And it responded:

Yes! You could make Eggplant Mini Quiches with a Crispy Potato Crust—it avoids strong, earthy herbs and keeps the flavors mild but delicious.

Eggplant Mini Quiches with Potato Crust

Makes about 6 muffin-sized quiches

Ingredients:

• 1 medium eggplant, peeled and finely diced

• 2 medium potatoes, grated

• 4 eggs

• ½ cup milk (or cream for a richer taste)

• 2 tbsp butter, melted

• ½ cup shredded cheese (optional, or use a mild one like mozzarella)

• ½ tsp garlic powder

• ½ tsp salt

• ¼ tsp black pepper

• 1 tbsp butter for sautéing

Instructions:

1. Preheat oven to 375°F (190°C). Grease a muffin tin.

2. Make the potato crust:

   • Squeeze out excess moisture from the grated potatoes.

   • Mix with melted butter, salt, and garlic powder.

   • Press into the bottom and sides of each muffin cup.

   • Bake for 10-12 minutes until slightly golden.

3. Cook the eggplant:

   • Heat 1 tbsp butter in a pan.

   • Sauté the diced eggplant until soft and lightly browned.

   • Let it cool slightly.

4. Make the filling:

   • In a bowl, whisk eggs, milk, cheese (if using), and black pepper.

   • Stir in the cooked eggplant.

5. Assemble and bake:

   • Pour the egg mixture into the pre-baked potato cups.

   • Bake for 15-20 minutes or until the centers are set.

These mini quiches have a familiar texture, a mild flavor, and the crispy potato crust makes them extra appealing. Would your picky eaters go for this, or do you want another take on it?

Now we're getting somewhere! Alas, I only have 30 mins or so to cook. I asked:

Something without the crust? I don't have a ton of time

And it provided the following recipe:

Got it! Here’s a Crustless Eggplant Mini Quiche that’s quick, easy, and picky-eater-friendly.

Crustless Eggplant Mini Quiches

Makes about 6 muffin-sized quiches

Ingredients:

• 1 medium eggplant, peeled and finely diced

• 4 eggs

• ½ cup milk or cream

• ½ cup shredded cheese (optional, mild like mozzarella)

• 1 tbsp butter

• ½ tsp garlic powder

• ½ tsp salt

• ¼ tsp black pepper

Instructions:

1. Preheat oven to 375°F (190°C). Grease a muffin tin.

2. Cook the eggplant:

   • Heat butter in a pan and sauté the diced eggplant until soft (about 5-7 minutes).

   • Let it cool slightly.

3. Make the egg mixture:

   • In a bowl, whisk eggs, milk, cheese (if using), garlic powder, salt, and pepper.

   • Stir in the cooked eggplant.

4. Bake:

   • Pour the mixture into the greased muffin tin, filling each about ¾ full.

   • Bake for 15-20 minutes until the centers are set.

They’re soft, fluffy, and mild in flavor—perfect for picky eaters. You can also add a little diced ham or cooked hot dog slices if you want more protein.

Would this work for you, or do you want a different approach?

I didn't mean to drop the potatoes, I just didn't want to make a separate crust.. So I asked;

Potatoes ok just not as crust. will that work to balance eggplant taste?

It provided:

Yes! Adding potatoes will help balance the eggplant’s texture and mild out its flavor. Here’s a Crustless Eggplant & Potato Mini Quiche that’s still quick but more balanced for picky eaters.

Crustless Eggplant & Potato Mini Quiches

Makes about 6 muffin-sized quiches

Ingredients:

• 1 medium eggplant, peeled and finely diced

• 1 medium potato, peeled and finely diced or grated

• 4 eggs

• ½ cup milk or cream

• ½ cup shredded cheese (optional, mild like mozzarella)

• 1 tbsp butter

• ½ tsp garlic powder

• ½ tsp salt

• ¼ tsp black pepper

Instructions:

1. Preheat oven to 375°F (190°C). Grease a muffin tin.

2. Cook the eggplant and potato:

   • Heat butter in a pan.

   • Sauté diced eggplant and potato until soft and lightly browned (about 7-10 minutes). If using grated potato, cook for just 5 minutes to remove moisture.

   • Let cool slightly.

3. Make the egg mixture:

   • In a bowl, whisk eggs, milk, cheese (if using), garlic powder, salt, and pepper.

   • Stir in the cooked eggplant and potato.

4. Bake:

   • Pour the mixture into the greased muffin tin, filling each about ¾ full.

   • Bake for 15-20 minutes until the centers are set.

The potato makes it heartier and cuts any strong eggplant taste while keeping it simple. Would this work, or do you want a different tweak?

As I was making, it seemed a bit liquid. I was pretty generous with the cream, so needed to thicken it a bit. I asked:

It's very liquid should I add a little bit of almond flour?

And it said:

Yes, a little almond flour can help absorb excess moisture and give the quiches more structure. Start with 1-2 tablespoons and mix it in before baking. It should thicken the mixture slightly without making it dense.

If it still seems too liquid, you could also:

• Let the cooked eggplant and potatoes sit in a strainer for a few minutes to drain any extra moisture.

• Add an extra egg if you want more binding without changing the texture too much.

Let me know how it turns out!

Please scroll to the top of the page for the final recipe or click the link below to get there without the hassle of scrolling.

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